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Now, let’s dive into Airline Chicken Recipe!
Airline chicken, an elegant presentation of chicken breast with the drumette attached, offers a sophisticated twist on the classic chicken dish. This recipe elevates the humble chicken breast to a gourmet level, making it perfect for special occasions or impressing your dinner guests. Here’s how to prepare a mouthwatering Airline Chicken at home.
Ingredients:
- 4 Airline Chicken Breasts: Skin-on for more flavor and moisture.
- Salt and Pepper: To taste.
- 2 Tablespoons Olive Oil: For searing the chicken.
- 2 Tablespoons Unsalted Butter: Adds richness to the sauce.
- 4 Garlic Cloves: Minced.
- 1/2 Cup Chicken Broth: For deglazing and adding depth to the sauce.
- 1/2 Cup Dry White Wine: Enhances the sauce with acidity and complexity.
- 1 Tablespoon Fresh Thyme Leaves: Plus extra sprigs for garnish.
- 1 Lemon: Juiced, for brightness.
- 1/4 Cup Heavy Cream: For creaminess.
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). This ensures the chicken finishes cooking evenly after searing.
- Season the Chicken:
- Season the airline chicken breasts generously with salt and pepper on both sides.
- Sear the Chicken:
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once hot, place the chicken breasts skin-side down into the skillet. Sear until the skin is golden and crispy, about 5-6 minutes. Flip the chicken and cook for another 2 minutes.
- Bake:
- Transfer the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
- Make the Sauce:
- In the same skillet over medium heat, add the butter and minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
- Pour in the chicken broth and white wine to deglaze the pan, scraping up any browned bits from the bottom. Reduce the liquid by half.
- Stir in the thyme leaves and lemon juice, and simmer for a couple of minutes. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
- Serve:
- Place the airline chicken breasts on plates. Spoon the sauce generously over the chicken. Garnish with additional thyme sprigs.
- Optional Serving Suggestions:
- Serve with roasted vegetables, mashed potatoes, or a light salad to complement the creamy sauce.
Tips for Perfection:
- Dry Skin for Crispiness: Pat the chicken dry with paper towels before seasoning to ensure the skin crisps up nicely.
- Don’t Overcrowd the Pan: Cook in batches if necessary to avoid overcrowding, which can lead to steaming rather than searing.
- Let it Rest: Allow the chicken to rest for a few minutes before serving to ensure the juices redistribute for moist and tender meat.
- Deglazing: Use a wooden spoon to scrape up the brown bits while deglazing. They add incredible flavor to the sauce.